With a a pizza cutter, saw a graham cracker into 2 squares. Saw off top corners of another cracker to create a peaked roof; make 2. If you are doing this, be sure to have a lot of graham crackers. They break easily when you are cutting the peaks.
3 ounces pasteurized egg whites (not sure what this would be. We decided to use Deb El’s Just Whites. Just follow instructions on bottle to mix up 3 liquid ounces of whites)
1 teaspoon vanilla extract
4 cups confectioners’ sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.